Crop List: Cosmic Mix, Swiss Chard, Tomatoes, Summer Squash, Napa Cabbage, Fennel, Basil, Sugar Snaps and maybe Cucumbers, Shell Peas, Sunflowers
The garden is ready to explode with growth after all this rain! Jed is getting a break from moving irrigation pipe, which is welcome. Our crew has been amazing working in downpours and mud. I am thrilled about how green our world is at a time we are usually surrounded by beige and pale green. The garden is well watered and with the returning heat, the plants will grow very rapidly.
We had another calf smoothly enter the world on Tuesday morning of last week as we were getting the CSA harvest in. Healthy mom, healthy calf.
It is time for us to get the garlic in, but the moisture is making it tricky. Dry conditions are needed for garlic so it can "dry down". The paper that wraps each clove is very moist right now and if harvested when it is too wet, it can mold before we are able to distribute it. We are watching and waiting for the proper window to harvest it. When the time is right, it will be all hands on deck until it is in our shed drying. I think garlic is one of the crops that other places can't grow as well as we can here. It needs cold winters and dryness at harvest time. Two offerings the Tetons usually provide!
We have our annual Organic/ Biodynamic Inspection on Friday this week. Jed and I need to gather all of our important scraps of paper the inspector might ask to see. Getting ourselves organized is always the biggest hurdle for this event. The quicker we are, the less of a bill for the inspector's time we receive! It is important to us to have a 3rd party look at our farming system to ensure you are getting the organic/Biodynamic goods we are claiming to grow. The inspector will walk around the farm looking at the soil and noticing what it going on. Then we will head to the office and show receipts for all inputs, harvest and distribution records. The inspector will be looking for any holes in the farm story. For instance she will ask to see our livestock records and determine if the number of animals we reported as being born match the butcher receipts for what was processed as organic. She will follow a seed receipt the entire way from purchase, to planting, to transplanting to harvest to our CSA records. Making sure the original seed we purchased was organic (if that was an option), and that we kept it organic the entire time. We have been at this long enough that we are confident about our growing practices...but the paper trail is an important part...and not my strong suit! Thank goodness Jed is a great record keeper.
We have been having a tremendous year for peas! The shell and sugar snaps have been prolific and tasty. Besides being pretty they are sooooo sweet! The tomatoes are coming in at a steady pace now. The garden is also starting to yield some late summer treats like Napa cabbage and fennel. I was really tempted to go dig a potato plant on Monday to see what is happening in the underworld but I am going to hold out a bit longer! Good things are coming!
Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
Volunteer-If you (or someone you know!) is curious about high altitude gardening becoming a garden helper may be just right. We are only asking folks to commit to 1 morning a week for one month, that's 20-25 hours for one month! It feels really good to have volunteers back on the farm, we missed them!! Lunch and veggies are provided! Follow the link below to check it out!
Lunch this Week: Curried Zucchini Soup (with sugar snaps, shelling peas and tomatoes too!)
Recipe Ideas: Roasted Tomato Basil Pesto, Mangiatutto al Pomodoro (Basil Page), Napa Cabbage Salad, Summer Squash Fennel Soup, Chard Fennel Sauté,
The coolers at your site are stocked with a selection of the beef and pork listed below. If you know you want something, please email me and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Ground Beef
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Tenderloin, Spare Ribs, Neck Bones (make the real deal Ramen!) and Fat
WASH YOUR VEGGIES!!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 10% off at the Farmer's Markets!
The Driggs Market: Fridays 9-1
JH Farmer's Market: Saturdays 8-12
The People's Market: Wednesdays 4-7
Questions? Comments? Recipes to share? firstname.lastname@example.org